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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Fermentation Characteristics of Kimchi with Jeotgal Alternative Materials
한국식품영양과학회 학술대회발표집
2019 .10
Effects of Characteristics of Jeotgal on the Volatile Compound and Quality Properties of Kimchi during Fermentation
한국식품영양과학회 학술대회발표집
2016 .10
Bacterial Population Dynamics of Korean Cabbage Kimchi with Different Jeotgal, Salt-fermented Seafood
한국식품영양과학회 학술대회발표집
2015 .08
Physical and chemical properties of Korean fermented fish sauces from different fish species
한국수산과학회 양식분과 학술대회
2016 .05
Exploring Fermented Sauce Development from Bury Fruit and Seafood Mixtures: Fermentation Efficacy, Functionality, and Microbial Dynamics
한국식품영양과학회 학술대회발표집
2023 .10
한국 전통발효식품의 현재와 미래발전전략
식품과학과 산업
2020 .06
Identification of Kimchi Terroir in Korea through Metabolites and Microbial Community Profiling
한국식품영양과학회 학술대회발표집
2022 .10
Volatile Compounds in Fermented Red Pepper Sauces according to Fermentation Periods
한국식품영양과학회 학술대회발표집
2015 .08
Comparison of Volatile Compounds in Fermented Radish Sauces according to the Fermentation Periods
한국식품영양과학회 학술대회발표집
2015 .08
Analysis of Change Components in Kimchi during Fermentation
한국식품영양과학회 학술대회발표집
2020 .10
Association between Korean Traditional Fermented Vegetables (Kimchi) Intake and Weight Loss
한국식품영양과학회 학술대회발표집
2022 .10
16S rRNA Metagenomic Data Based Investigations on Microbial Communities from, Godori-jeotgal, a Traditional Jeju Island’s Fermented Food in Korea
한국식품영양과학회 학술대회발표집
2017 .10
Differential anticancer effect of fermented squid jeotgal due to varying concentrations of soymilk additive
Journal of applied biological chemistry
2017 .01
김치산업의 현황과 발전 방향
식품과학과 산업
2020 .06
Metabolite Profiling of Makgeolli for the Understanding of Yeast Fermentation Characteristics during Fermentation and Aging
한국식품영양과학회 학술대회발표집
2016 .10
Antioxidative Activities of Asparagus Extracts with Korea Traditional Fermented Sauces
한국식품영양과학회 학술대회발표집
2017 .10
Variation in the Bacterial Community of Soy Sauce Depending to the Size of Fermented Soybean Lumps by Fermentation Period
한국식품영양과학회 학술대회발표집
2023 .10
The Effect of pH Control by Organic and Inorganic acid/base on Reducing Biogenic Amines in the Fermented Fish Sauce
한국식품영양과학회 학술대회발표집
2021 .10
Optimizing the fermentation condition of low salted squid jeotgal by lactic acid bacteria with enhanced antioxidant activity
Journal of applied biological chemistry
2017 .01
Comparative Analysis on the Characteristics of Kimchi Regarding to Kimchi Preparations
한국식품영양과학회 학술대회발표집
2016 .10
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